TRADICIONAL PORTUGUESE DISH Erasmus 2018-1-IT02-KA229-048417
© European Union, 2019 The content of this publication does not reflect the official opinion of the European Union. Responsibility for the information and views expressed in the therein lies entirely with the author(s). Reproduction is authorised provided the source is acknowledged.
GOOD FOOD, BETHER HEALTH
ROASTED LAMB OF PORTO
INGREDIENTS:
0,05 Kg garlic 0,4 Kg onion 0,05 Lt white wine 0,01 kg paprika 0,025 kg white pepper 0,02 kg Salt 0,001 Kg laurel leaves 0,1 kg sausage
0,1 kg bacon 0,1 kg black pudding of meat 2kg sprouts 0,6 kg rice 3kg small potatoes kg carrots kg lard Lt olive oil
Chef Lisa Silva
PREPARATION: After cutting the lamb, season it with salt, white pepper, white wine, bay leaves, paprika and let it marinate overnight. Remove the lamb and dam the baking tray with lard. Put two sliced onions and the carrots over there. Put it to the oven in 200 degrees for 1 hour and turning occasionally to brown both sides. Sprinkle with the marinate, add the potatoes and let cook 30 minutes. In a big pan add 3L of water, the rest of the onions, the sausage, black pudding of meat, the bacon, the head and the shoulders of the lamb, seasoned with salt and pepper and let it cook for 1 hour. Remove the meats, slice the sausages and the bacon strips. Throw the head and the shoulders of the lamb out. Add the rice in the boiling broth and put it into a bowl. Decorate with sausages and the bacon strips and put it in the oven for 30 minutes. Serve the roasted lamb with sprouts cooked and sautĂŠ in olive oil and garlic, the potatoes and the rice.
Chef Lisa Silva
FISH STEW
INGREDIENTS:
12 sardines 1 kg squids 1 kg conger eel 1 kg dogfish 1 kg haddock 0,5 kg streak 12 eels (slim) 1 kg potatoes 1 kg onions 0,5 kg tomato 2 bell peppers 2 dl olive oil
2 table spoons of lard 7,5 dl white wine 3 garlic cloves 1 parsley 1 table spoons paprika 2 spicy chilli peppers 2 laurel (bay) leaves
Chef Lisa Silva
PREPARATION: Cut the onions and garlic in slices and put in a clay pan with olive oil, lard, tomato in pieces, laurel leaves in halves and the stripped peppers. Join a parsley branch and braise. While it braises, cut the big fish into big stalls and clean the other species/fishes. Lay the squids over the braise and in layers alternate fish with potato slices. Sprinkle the different layers of fish with paprika and a little bit of chilli pepper. Finally add the sardines and refresh with wine, cover the pan and cook the fish stew without stirring. The fish stew is served in the pan where it was cooked.
Chef Lisa Silva
PORTUGUESE BROAD BEANS
INGREDIENTS:
4 kg of broad beans (with Shell); 0,1 kg of fresh bacon; 2 table spoons of olive oil; 1 meat sausage (small); 1 blood sausage; 2 onions; 2 garlic cloves; 1 bay leaf; 1 coriander branch; Parsley; Sugar; Salt and Pepper;
Chef Lisa Silva
PREPARATION: Heat a pan with olive oil, onions minced garlic, bacon strips and sausages. Let braise. Remove the meat and add the broad beans peeled, a good amount of coriander, parsley and bay leaf. Season with a pinch of sugar and pepper and put the meat above. Cover the container and let it cook gently, shaking it sometimes. If necessary, add some hot water. Before removing from the heat, check the spices. The broad beans are served in a covered dish with the sausages cut into slices and the bacon. Serve with lettuce salad, seasoned with olive oil, vinegar, and chopped coriander.
Chef Lisa Silva
CHICKEN IN CLAY POT
INGREDIENTS:
1 chicken, cleaned and cut into pieces Salt (as much as you need) 1 dried chili & paprika (as much as you need) olive oil (as much as you need) 1 thick bacon slice 1 meat “chouriço” 1 bouquet of smells (parsley, coriander, bay leaf and rosemary) 12 spring onions 1 large cup of white wine 1 cup of Porto wine large cup of chicken broth 2 table spoons of vegetal cream 1 table spoon of corn starch
Chef Lisa Silva
PREPARATION: Put the chicken in a bowl, season with salt, chilli and paprika, wrap well and set aside. In a clay pot, pour a little of olive oil. Add Bacon cut into cubes, the reserved chicken and “chouriço” cut into slices. Add the bouquet of smells and the spring onions properly peeled. Drizzle with both wine and the chicken broth. Add the vegetable cream. Cover the pot and cook in low heat for 50 minutes. After that, check the spices. Dissolve the corn starch with 2-3 soup spoons of water and add to the pot, to thicken the sauce a bit. Simmer a few minutes, with the pot uncovered. Serve the chicken in a clay pot and accompany with fried potatoes or white rice.
Chef Lisa Silva
CLAM “BULHÃO PATO”
INGREDIENTS:
1kg clam 0,1 Lt olive oil 2 garlic cloves 1 coriander branch
3 table spoons of white wine q.b salt q.b pepper
PREPARATION: Wash the clams very well. Heat the oil and fry the garlic cloves. Then add the clams, the chopped coriander and season with salt and pepper. Shake the frying pan until the clams are all open and then shower them with wine. Let it evaporate a bit and then serve.
Chef Lisa Silva
TRADITIONAL PORTUGUESE DESSERT
Chef Lisa Silva
PASTEL DE SANTA CLARA
INGREDIENTS: For pastry
For the filling
0,25 kg butter 0,5 kg flour
0,15 kg ground almond 0,150 Lt of water 0,250 kg sugar 9 yolks
Powder sugar for sprinkling
PREPARATION: Bring to the sugar to a boil with the water until it reaches 120Cº. Remove from the heat add the ground almond, and then add the previously undone yolks. Take it back to the heat until it makes a road (when you pass the spoon, you can see the bottom of the pan).
Chef Lisa Silva
For the pastry, begin by sifting the flour into a bowl, working it by hand with the butter (dipping your hand in cold water). Knead well until the dough is elastic, suitable for tendering. Extend the dough so that it’s very thin, put on piles of stuffing. Fold in half and cut the cakes in half-moons. Arrange them in a greased pan, brush with a beaten egg and sprinkle with sugar. Bake it in the oven in medium heat
Chef Lisa Silva
QUEIJADAS
INGREDIENTS: For the pastry
For the filling
1 pinch of salt 0,120 Lt tepid water 0,350 kg wheat flour 0,06 kg of butter
1 table spoon of wheat flour 14 yolks 6 small fresh sheep cheeses 0,5 kg of sugar + q.b. to the roof 0,06 kg butter
PREPARATION: Combine flour with water and salt, kneading well until a uniform pastry. Add the butter, mix until incorporated, but not kneaded.
Chef Lisa Silva
Spread the dough on a smooth, floured surface until it is very thin, and cut into slices. Grease individual pans, line them with the dough, trim the edges and poke the bottom with a fork. Reserve. For the filling, start by undoing the cheese with the whisk or with a fork. Add the egg yolks, sugar, butter and flour, beat well until a homogeneous mixture is obtained. Fill the pans with the filling, place them in a tray and bake in a preheated oven at 180ยบC, about 30-35 minutes, until they become golden. Remove from the oven, let it soften a little and cover them with powdered sugar.
Chef Lisa Silva
SPONGE CAKE
INGREDIENTS:
8 big eggs 0,4 kg sugar = weight of eggs 0,2 kg flour = half weight of sugar Yeast – 1 teaspoon (optional)
PREPARATION: Prepare a bowl, lining with paper to create the traditional “sponge cake” format if you don’t have the bowl, use a large glass tin. Separate the eggs yolks and whites in a bowl with sugar and start beating the yolks until you have a soft cream (must beat at least 15 minutes) After that, add the sifted flour with the yeast, bit by bit, involving carefully and set aside. Beat the egg whites until they are stiff and involve carefully with the mixture of yolks and flour. Chef Lisa Silva
Put the preparation inside the bowl and take it to cook, in a hot oven (225ºC) for 45 minutes, if you use a mould cover with aluminium and place in the oven (200º). Remove “sponge cake” and let it cool before eating
Chef Lisa Silva
SERICAIA
INGREDIENTS:
Lemon 1 Lt of milk 1 Cinnamon stick A bit of salt 12 Eggs (whites and separated yolks)
0,150 kg of wheat flour 0,5 kg of sugar Cinnamon powder q.b
PREPARATION: Turn on the oven to 225ºC. Put the boiling milk together with the lemon peels, the cinnamon stick and salt. Remove from the heat when ready and let cool.
Chef Lisa Silva
Meanwhile, beat the yolks very well with the sugar until you get a fluffy cream. Slowly dissolve the flour in milk in another bowl. Join the yolk cream and the milk and stir in low heat until it gets thick. Remove from heat, take out lemon peels and the cinnamon stick and let cool. Beat the egg whites very firmly and stir the previous preparation, which should be cold or warm. Bring the traditional Alentejo deep and large clay plate to the oven, to warm. Lay the cream on the dish in mismatched spoons-one in the direction of the centre for the edges of the plate and the other crossed. Sprinkle copiously with cinnamon and cook for about 1 hour. Meanwhile, check, the cooking by doing the stick test- if it comes out dry, when you put it in centre, the “Sericaia� is ready.
Chef Lisa Silva
CUSTARD OF “SARRABULHOS” FROM “VIANA DO CASTELO”
INGREDIENTS:
8 yolks 0,2 kg sugar 1l de almond milk 0,05 kg cornflour Lemon peel Cinnamon stick Vanilla pod
PREPARATION: Whip 8 yolks with 8 table spoons of sugar; add to this 1l of cold milk eggnog, where previously dissolved cornflour, the lemon rind, the cinnamon stick and vanilla pod and it takes to thicken over low heat.
Chef Lisa Silva
“PASTÉIS DE CHÍCHARRO”
INGREDIENTS: 0,250 kg Tender batter 0,125 kg Pea “chícharo” 0,075 kg Powder almonds
5 egg yolks 0,250 kg Sugar 1,25dl water Sugar and cinnamon as needed
PREPARATION: Cook the “chícharos”, drain them, sift them and weight them as indicated above. Boil the sugar with water until it reaches the threat sugar strand (112 ºC). Add the almond and stir it until it mixes and incorporate the pea. Keep stirring it with a polyethylene spoon in low heat until you can see the bottom of the pan. Remove it and let it cool.
Chef Lisa Silva
Add the egg yolks well beaten and put it on low heat, keep stirring until it starts boiling. Extend the dough very thinly and fold the pastry like the size of muffins. Divide the appliance into the moulds and bake in a medium heat oven until lightly browned. Unmould after cooling, when cold, powder with sugar with a "touch" of cinnamon and put in paper ribbons.
Chef Lisa Silva
CAKE COTTAGE CHEESE FROM “ÉVORA”
INGREDIENTS: 6 eggs (egg whites) 0,5 kg Sugar 0,250 kg flour 0,150 kg butter 0,5 kg cottage cheese
1 lemon zest 1 tea spoon of cinnamon 1 tea spoon of yeast
PREPARATION: Beat the sugar with the butter half-melted, and add the egg yolks, continue beating, pass the curd in a pass-vite or crush with a fork and join to the prepared earlier, mix the flour with 1 teaspoon of yeast and
Chef Lisa Silva
continue beating, add the cinnamon, lemon and at the end the egg whites involving them very well. Bake +-40 minutes in a greased tray and sprinkle with flour, leave to cool a little in the Tin before removing the cake from the oven.
Chef Lisa Silva
“FARÓFIAS”
INGREDIENTS:
4 large eggs 0,175 kg icing sugar 1 L of almond milk 0,030 kg cornflour 1 a lemon peel Cinnamon for sprinkling
PREPARATION: To prepare this recipe, Put the milk in a saucepan with 125 g of powdered sugar and the lemon peel, let boil and reduce the heat to minimum. Beat the egg whites firmly and add the remaining 50 gr of sugar. Start adding two spoons of the egg mixture to the milk and let it cook for 5 minutes, turn them half way through. Remove and drain them. Allow the milk to cool. Mix the cornflour with the yolks, add to the pot with the milk, bring to a boil and cook, stirring constantly, until thickened. Drizzle the “farófias”, sprinkle with cinnamon and serve. Chef Lisa Silva
EGG WHITE PUDDING (MOLOTOV)
INGREDIENTS: 0,250 kg of sugar 8 egg whites FOR COVERAGE:
1 cup of milk 1 spoon (soup) of shallow cornflour 8 egg yolks
0,150 kg of sugar PREPARATION: Whip the egg whites until firm. When you’re in the middle, gradually mix 125 grams of sugar. Put on the side. On a pan mix the remaining sugar with a little water, boil until a light caramel. Add the egg whites.
Chef Lisa Silva
Grease a mould and pour the pudding without patting it down. Bake for 5 minutes. Meanwhile: prepare the coverage for then pudding. Make a by boiling the sugar, the milk and cornflour. Remove from the stove, leave to cool a little and add the egg yolks. Heat it again until it starts sticking Pour the cream over the pudding, after unmoulded. THE CARAMEL: Add three parts water with some sugar add some drops of vinegar or lemon juice and simmer until you achieve the desired colour.
Chef Lisa Silva
GRANDMOTHER´S PUDDING
INGREDIENTS: Caramel
Pudding
1/2 cup of white sugar water q. b
6 eggs 0,180 kg of sugar 1 Lt of milk vanilla pod seeds orange zest
PREPARATION: CARAMEL: Put the sugar in a pan with a few drops of water. Heat until it achieves caramel. Spread the caramel by all sides of the mould. Reserve
Chef Lisa Silva
PUDDING: In a bowl, mix the eggs with sugar with a whisk Add the milk, vanilla seeds and orange zest to obtain a homogeneous cream Pour the mixture in the mould of the pudding. Bake at 180° in a water bath Remove and let cool
Chef Lisa Silva
GINGER AND CINNAMON BISCUITS
INGREDIENTS:
0,220 kg of oatmeal 0,06 kg of raw almonds 0,150 kg of dates (without pit) 0,045 Lt of melted coconut oil 0,08 Lt coconut milk 1 tablespoon cinnamon powder 2 teaspoon ginger powder 1 teaspoon baking soda
PREPARATION: Preheat the oven to 180ºC. In a food processor, combine all the ingredients and grind until it turns into malleable dough that peels off the fingers. (If you do not have a powerful food processor, first crush the almonds and then the dates; add all the dry ingredients and finally the liquid
Chef Lisa Silva
to the desired consistency.) Place dough between two sheets of parchment paper and stretch with a roll of dough. Cut the dough with round or rectangular shapes. Bake for 20 minutes or until the biscuits are golden. Allow to cool in a sealed glass vial. They last up to 2 weeks.
Chef Lisa Silva
Students Involved in Portugal
RCP 17.20 Anabela Maria Carolina Afonso
RCP 18.21 A Beatriz Lopes Bruna Moreno Laura Cordeiro Lídia Felipe Maria João Almeida Maria Gaspar Carreira Nuno Batista Tomás Gonçalves
RCP 17 Madalena Bilreiro
TPP 17.20 Beatriz Cardoso Jacinta Lara
RCP 18.21 B Carolina Francisco Paquete Márcia Silva Mariana Francisco
RCP 16 Beatriz Cunha
Chef Lisa Silva